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This was the very first real cookbook I purchased for myself. Prior to that I'd picked up some pamphlet-type books and a paperback copy of the Duncan Hines cookbook on sale. I picked this up at a food and wine fair and there was a spin to win contest w every purchase. My spin won me a copy of the Good Housekeeping Cookbook which turned out to be a real gem for me. I can't honestly recall ever making a recipe from the Joy of Cooking but I did refer to it over the years when I was stuck or, just looking for info on a dish or ingredient.

A necessary reference book for any chef's collection. Great basic info on everything from roasting a chicken to freezing food to basic sauces. Use it a lot when I am constructing my own recipe but need guidelines for cooking times, temperatures and techniques.

Note that some of the editions vary widely from each other. For example, there's a 1990's edition (1997 I believe) that had a more dry tone and departed from the earlier lightheartedness. The recipes were also not as good a collection and the information more sparse. The 2006 edition notes in it's forward by Ethan Becker that they were trying to bring the "joy" back to Joy of Cooking and return to more of the 1975 edition. From what I've seen, and from reviews, they succeeded. Review, or read reviews about, whatever edition you're considering before purchasing if you do not already own this book. If you can a much older edition, they're great fun to read, even if you don't try the recipes :)

Classic American reference. I know some people for whom this is their only cookbook. I use it if I'm looking for a simple take on a classic American or immigrant-American dish, for the most basic sauces or muffins, etc. A great book for getting a perspective on American cooking and its evolution.

Notes about Recipes in this book

Note that the recipe also relies on 1 oz. of cream cheese.
Made this without the roquefort and used a bit more cheddar instead. Also subbed serrano-vinegar hot sauce for the Worchestershire. Great dip for baked pretzels, although very rich and filling.

This is my favourite pickled beet recipe. I use white vinegar, and it's ready in a couple of days. Really good in sandwiches or with sour cream and dill. Very easy. I've made it with regular beets and with golden beets from the garden.

Hmmm... 1 egg and 2 teaspoons of flour did not make a batter that bound enough to keep these together. Basically this is fried leftover corn. Good if your corn is super freshly leftover, but we wanted a more cake-like fritter here. We had less than 5 ears of leftover corn but more than 2.5 cups. Proportions seem off. Or perhaps Ohio sweet corn in season is bigger than what the recipe was tested with.

This is a great, basic recipe for baked potatoes. I have been lazy the last few years, using microwaves etc. And trying a few new-fangled techniques such as baking in salt. However, this is the method I fall back on - at the end of the day.

Perfectly balanced flavors with baked ham. Simple stir-together glaze for the final half-hour of heating. I poured over the entire ham about 40 minutes before done baking, then basted every 10 minutes. I wanted a no-mustard change from my usual mustard-maple glaze and this was great on a small boneless ham. Leftover ham got frozen in half-pound packets and included some of the glaze/pan drippings in each.

Made a modified version of this. We really liked it. Omitted Marsala. Sauted the mushrooms, tomatoes, basil and garlic in olive oil and butter. Removed from pan and quickly sauted the veal, then added veggies back to skillet for a few minutes. Served over wide egg noodles that were dressed with butter and parm. Yum.

Trying to use up the sauerkraut and applesauce in my refrigerator, EYB brought me to this recipe from one of my oldest cookbook. Quite simple, all you need to do is to crisp the bacon, brown the pork chops and mix the bacon, kraut, applesauce, dry mustard, brown sugar, wine and pepper together in a casserole, put the chops on top and bake. It was quite good, the applesauce and the sauerkraut complimented each other and the pork chops well.

Suggest using light brown sugar for best effect to show off fruit. Sugar color is unspecified in the recipe. If fruit is very sweet, next time I would reduce sugar and cinnamon. It is an easy recipe for summer fruit, appreciated by guests.

I made fig-filled crescents using Roll Cookie recipe. Also tried rolling up strips of dough, filling with fig filling, and cutting up after baking like a fig newton. Very good use of a few of my many figs currently on the tree!

I first made this recipe from a previous edition in approximately 1954. I was feeling nostalgic and also wanted to try a new brand of vanilla paste. This is still a "perfect" basic recipes ... comes out just as my Mother taught me.

Yes, I know this is not the season for making relishes, but I'd been thinking of when my Mother made this is quantities to can and using a meat grinder on the vegetables (my job at about 10). The ingredients were not fresh from the garden and I made only 1 quart but, yes, it is as special as I remembered on hamburgers. Much better than mayonnaise-based special sauces. Next time I'll remember to cook it down a bit more.